A rich bounty on Marlborough's doorstep

BY CHRIS FORTUNE

As I stood in the tent cleaning kitchen equipment last Saturday night, after helping out as a cook for Al Brown at the sauvignon blanc dinner at Timara Lodge, I realised the 310 people we had just fed would have been the envy of any food and wine region in the world.

Here they were, drinking some of the best wines in the world, eating iconic food products in the fairy-tale grounds of premier Timara Lodge, on the outskirts of Blenheim.

The food served at the culmination of Marlborough's second successful Wine Weekend was exquisite and tasty, fresh and seasonal, and most of it was sourced locally. In fact, the very people who sat down for dinner could have gone out and gathered the same ingredients from the abundance we have in our back yard.

While some people might turn up their noses at paua, scallops and crayfish as being too expensive, they are a common ingredient for those who have the time to go and gather them from the foreshores and seabeds of the Marlborough Sounds.

They are free to all, and the only thing rich about them is their flavour.

The wild boar came from the local valleys of Marlborough via Premium Game, the olive oil from the Waihopai Valley courtesy of Tussock, and the bread from my favourite baker, Fred at de Broods.

Local Cloudy Bay clams and herbs from Thymebank were featured on a menu that not only did our region proud, but also highlighted the fact that simple ingredients cooked well and handled with respect are actually a poor man's feast.

When I say "poor man's feast", I don't mean in the sense of dollars and cents, but I refer to the fact that it is all there – you just have to sustain it, nurture it and harvest it in a way that makes it available to all those who wish do the same, and to future generations.

Well done to Al and the team at Wine Marlborough. Not only did Marlborough mark its 150th celebrations, but it again marked that we hold our own against other regions and countries that are thousands of years into the taste and development of their cuisines.

AL'S BEETROOT RELISH

1 cup sugar

Pinch of chilli flakes

2 Tbsp fresh thyme

1kg beetroot (julienne)

400g onion (julienne)

3/4 cup balsamic vinegar

1/4 cup orange juice

1/4 cup Marlborough olive oil

Salt and fresh black pepper (to taste)

Place all the ingredients in a non-reactive saucepan and place over a low heat. Stirring occasionally, let the relish cook down for about two hours until all the liquid has been absorbed and the relish has a nice sheen to it. Remove from the heat and store in jars until required – refrigerate.

- The Marlborough Express